Serve with rice.

Ingredients

  • 4 chicken legs (jointed and skinned)
  • 1 medium onion (diced)
  • 4 slices smokey bacon (diced)
  • 12 button mushrooms (quartered)
  • 2 tblsp sunflower oil
  • 2 cloves garlic (crushed)
  • 1 large carton cream
  • 4 sprigs tarragon (chopped)
  • 1 glass white wine
  • ½ chicken stock cube (crumbled)
  • salt and pepper

Method

  • Cook onion over low heat for 10 minutes then add the bacon and garlic.
  • Add the chicken and white wine, cover and cook gently for 20 minutes.
  • Add the crumbled stock cube, cream and mushrooms and cook for another 10 minutes before adding the tarragon, salt and pepper.
  • Serve with rice.

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family dinners mains paul flynn: irish food